Berry, ginger and sour cream pie

Berry, ginger and sour cream pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Ginger is for me what lavender is for Kirsten; I just want to put it in everything! It is so good in pies as it intensifies as it cooks, and cuts through some of the sweetness. — Phoebe

Ingredients

Quantity Ingredient
700g frozen mixed berries
200g caster sugar, plus 2 tablespoons extra
50g roughly chopped crystallised ginger
2 teaspoons finely grated fresh ginger
1 tablespoon cornflour
250g sour cream
1 tablespoon plain flour
2 eggs

Pastry

Quantity Ingredient
375g plain flour
55g caster sugar
1/2 teaspoon fine sea salt
250g cold unsalted butter, cut into 2 cm pieces
60ml apple cider vinegar, mixed with 125 ml cold water and 4 ice cubes

Method

  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leaving some large chunks of butter so the pastry will become nice and flaky).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Divide the dough in half, shape each piece into a rough disc and wrap in plastic wrap. Chill for 3 hours.
  3. Roll out both pieces of pastry to a thickness of 3 mm. Use one piece to line the base and side of a 22 cm × 3 cm deep pie dish. Place the other piece on a baking tray lined with baking paper. Cut a cross in the centre to let steam to escape during cooking. Chill both for 30 minutes.
  4. Preheat the oven to 180°C. Cook the berries, sugar and both gingers in a saucepan over medium–high heat, stirring occasionally, for 10 minutes or until thick and jammy. Remove from the heat and mix 4 tablespoons of the syrup with the cornflour until smooth. Mix the thickened cornflour into the rest of the syrup in the pan and cook for 1 minute or until combined. Leave to cool completely.
  5. Whisk together the sour cream, flour, 1 tablespoon of the extra caster sugar and 1 egg until combined.
  6. Spoon the berry mixture into the pastry-lined pie dish and pour the sour cream mixture over the top. Cover with the pastry sheet. Whisk the remaining egg with 1 tablespoon of water and brush over the pastry, then scatter with the remaining 1 tablespoon of caster sugar. Bake on a baking tray for 50 minutes or until golden and bubbling. Cool for 30 minutes.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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